Description
This creamy baked Brussels sprouts recipe features tender Brussels sprouts roasted to golden perfection and smothered in a rich, cheesy cream sauce. Enhanced with garlic, Parmesan, and mozzarella, this flavorful side dish is perfect for holidays or weeknight dinners.
Ingredients
Scale
Vegetables
- 1 ½ pounds Brussels sprouts, trimmed and halved
Seasonings & Oils
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ teaspoon ground nutmeg
Dairy
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Brussels Sprouts: Preheat your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Roast Brussels Sprouts: Spread the Brussels sprouts in a single layer in a greased 9×13-inch baking dish. Roast for 20 minutes, or until they are slightly golden and tender.
- Prepare Cream Sauce: While the sprouts roast, reduce the oven temperature to 375°F (190°C). In a small saucepan over medium heat, combine the minced garlic, heavy cream, Parmesan cheese, and nutmeg. Stir constantly until the cheese has melted and the mixture is smooth, about 3–4 minutes.
- Combine and Add Cheese: Pour the warm cream sauce evenly over the roasted Brussels sprouts. Then, sprinkle the mozzarella cheese and, if desired, crushed red pepper flakes over the top.
- Bake Until Bubbly: Return the dish to the oven and bake for an additional 15–20 minutes until the sauce is bubbly and the top is golden brown.
- Finishing Touches: Let the dish cool slightly before serving. For extra crispiness, you can broil the dish for 1–2 minutes at the end of baking.
Notes
- For extra crispiness, broil the dish for 1–2 minutes at the end of baking.
- Substitute heavy cream with half-and-half for a lighter version.
- Use Gruyère cheese instead of mozzarella for a more robust flavor.
